Easy Tiramisu Recipe
Mar 25, 2022, Updated Feb 21, 2026
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This easy Tiramisu is a rich, no-bake classic made with espresso-soaked ladyfingers and fluffy mascarpone cream. It’s simple, impressive, and always smooth and creamy.
No-Bake Italian Dessert
I love many desserts, and it can be hard to pick just one for a special occasion, but classic Tiramisu is a favorite. It’s a delicious combination with heavy cream, mascarpone, cocoa, coffee, and cookie, combined into a cold and creamy no-bake dessert!
My basic tiramisu version is extra easy, because I use store-bought ladyfinger cookies, and it doesn’t include raw eggs.
What Does Tiramisu Mean?
Tiramisu literally translates to “pick me up” or “cheer me up”. The light, but rich mascarpone filling is topped with chocolate (in the form of cocoa powder), while the airy ladyfinger cookies get a punch of espresso.
What You’ll Need
- Cream: Heavy whipping cream is the base of the mascarpone layer, whipped to stiff peaks.
- Granulated Sugar: To make the cream sweeter.
- Vanilla: Pure vanilla extract gives the best flavor. Scraped vanilla bean is also amazing!
- Cinnamon: Cinnamon adds a hint of spice, but you can leave it out.
- Mascarpone: This rich, creamy cheese has a neutral flavor and is perfect for dessert recipes.
- Espresso: The espresso should be cooled before using it.
- Ladyfingers: Also labeled Savoiardi. If you cannot find them, you can use digestive cookies as I do in my no-bake chocolate eclair cake.
- Cocoa Powder: It’s traditional to top your tiramisu with cocoa, but you could use chocolate shavings instead.
Tips for Success
Once you get the hang of it, making a good tiramisu is as easy as can be! Keep these helpful tips in mind.
- Dip quickly. Do not soak the ladyfingers. A quick dip in espresso is all they need, or the tiramisu will turn watery.
- Layer for Stability. For cleaner slices, place the first layer of cookies one direction and the second layer the opposite direction.
- Don’t overmix. Beat the cream to stiff peaks, then gently mix in the mascarpone. Overbeating will cause it to separate.
- Chill properly. Refrigerate the tiramisu for at least 4 hours, preferably overnight. You can freeze for 1 hour if you’re short on time.
Easy Variations
Tiramisu is a classic for a reason, but it makes a great starting point for other fun dessert variations, like my lemon tiramisu recipe, but also any of the following:
- Chocolate Tiramisu: I love an easy chocolate cake, so I’ll add 8 ounces of melted, cooled chocolate to the creamy mascarpone mixture.
- Raspberry Tiramisu: Skip the espresso and quickly dip the ladyfingers in lemonade. Add a layer of raspberry jam or fresh raspberries before the cream.
- Tiramisu Brownies: Spread mascarpone cream over cooled brownies, dust with cocoa powder, and chill until set.
How to Store Leftover Tiramisu
- Fridge: Stored in an airtight container and refrigerated for 5-7 days.
- Freezer: Tiramisu can be frozen and then thawed in the fridge before serving. Cover it with a layer of plastic wrap, then foil. Freeze for up to 3 months. Thaw in the refrigerator before serving.
Easy Tiramisu Recipe
Ingredients
- 2 cups heavy whipping cream
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon
- 2 cups mascarpone
- 2 cups brewed espresso, cooled
- 6 ounces ladyfingers
- 2 tablespoons cocoa powder
Instructions
- Make the creamy mascarpone layer. In a stand mixer (or with a hand mixer and a large mixing bowl), beat the heavy whipping cream, sugar, vanilla extract, and cinnamon on high until stiff peaks form, about 1 to 2 minutes. Add mascarpone and mix on medium-low until just combined, being careful not to over-whip.
- Dip and layer. Pour the espresso into a shallow, wide-rimmed bowl, and dip the ladyfingers into it one at a time, flipping them to coat both sides. They don’t need to be soaked, just quickly dipped on each side. Arrange the ladyfingers into a single layer in a 9×13-inch baking dish.
- Add the mascarpone mixture. Once you have a complete layer, scoop half of the mascarpone mixture over the ladyfingers and spread it evenly.
- Repeat. Add another layer of espresso-dipped ladyfingers to the dish. Spread the remaining mascarpone over the top.
- Finish and chill. Dust the tiramisu with cocoa powder, using a fine-mesh strainer or a sifter. Refrigerate and chill the tiramisu for 4 to 5 hours, or overnight, to set before cutting and serving.
Notes
- If you do not have an espresso machine, cooled espresso from your local coffee shop can be used (2 cups of espresso = about 10 shots). You can also make a pot of very strong coffee, or use instant coffee brewed with twice the amount of granules.
- Traditionally, eggs are used in tiramisu to create the custard, but in this recipe, just using whipped cream makes the process simpler and faster, while still producing a similar flavor.
- The easiest way to evenly spread the mascarpone cream is to drop dollops all over the ladyfigers, and then spread them out with a spatula, as pictured.
- For a quicker set, you can place the tiramisu in the freezer for 1 hour before serving.
- To store, tiramisu lasts for about 5-7 days in the refrigerator, stored in an airtight container.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Tiramisu, Step by Step
- Make the mascarpone cream. Beat the heavy cream, sugar, vanilla, and cinnamon with a stand or hand mixer until stiff peaks form, about 1 to 2 minutes. Add the mascarpone and mix on medium-low just until combined. Do not overmix.
- Dip & layer. Pour the cooled espresso into a shallow bowl. Quickly dip each ladyfinger on both sides, don’t soak, and arrange in a single layer in your dish.
- Add the cream. Spread half of the mascarpone cream evenly over the ladyfingers.
- Repeat. Add another layer of dipped ladyfingers, then the remaining cream.
- Finish & chill. Dust with cocoa powder and refrigerate for 4 to 5 hours, or overnight, until set.
- Enjoy! Cut the tiramisu into squares and serve with a warm espresso macchiato.
FAQs
Many cooks agree that older tiramisu recipes don’t include alcohol, but these days it’s common to include it. Amaretto, Marsala wine, rum, and brandy are all popular choices. If you use alcohol, substitute about half of the espresso (or less) with alcohol, or simply add a few tablespoons of spirits to the espresso.
You can also add a splash of alcohol to the cream mixture, if you like.
Quality ingredients. Grab good mascarpone and real savoiardi ladyfingers if you can, preferably from an Italian market. Then use high-quality coffee, cocoa powder, and dark chocolate. It really does make a difference.
Sponge cake, pound cake, madeleines, or even Pavesini biscuits will give you a similar soft texture. You can also use vanilla wafers, shortbread, or Biscoff cookies.
CAN YOU USE COOL WHIP ??? DON’T LIKE BEATING WHIP CREAM
I have not tested this recipe with cool whip.